Pickled Asparagus with Dill Recipe
Preparation Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 5-6 quarts
Category: Vegetable
Description: Pickled asparagus is a delightful treat that enhances salads, adds a zesty touch to cocktails, or serves as a satisfying snack. This recipe, lovingly shared by my best friend Carole, utilizes fresh asparagus from the Yakima Valley in central Washington. For the best results, choose the freshest dill you can find and ensure that all the asparagus spears are thoroughly covered with pickling juice. Homemade pickled asparagus is not only delicious but also cost-effective compared to store-bought options. 🌿🥒
Ingredients:
- 4-5 bunches of fresh asparagus
- 1 yellow onion
- 2 cloves of garlic
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 2 tablespoons pickling salt
- Fresh dill (enough to pack into the jars)
Instructions:
-
Prepare Your Jars:
Begin by cleaning and sterilizing your wide-mouth canning jars. This ensures that they are free from any bacteria or residues that could spoil your pickles. -
Prepare Garlic:
Take the garlic cloves, peel them, and then gently pound them with the flat side of a chef’s knife until they crack slightly. This will help release their aromatic flavors into the brine. -
Prepare Asparagus:
Wash and clean the asparagus thoroughly. Trim off the tough bottom ends of the spears. To get the right size, break the asparagus into lengths that will fit comfortably into the jars. Feel free to save the tender bottoms for a delicious meal. -
Pack the Jars:
In each jar, place some onion slices, garlic cloves, and a generous amount of fresh dill. Pack the asparagus spears into the jars, ensuring you layer them with the onion, garlic, and dill. The amount of each ingredient can be adjusted to your taste preference. -
Prepare the Pickling Brine:
In a large pot, combine the white vinegar, water, and pickling salt. Stir the mixture and bring it to a boil. This will create your pickling brine. -
Fill the Jars:
Carefully pour the hot brine into the packed jars. Ensure that all the asparagus spears are completely submerged in the brine but avoid overfilling the jars to leave about half an inch of headspace from the top. Wipe any spills or drips from the rims of the jars to ensure a proper seal. -
Remove Air Bubbles:
Using a non-metallic utensil, gently tap the jars or use a bubble remover tool to release any air bubbles trapped inside. This step helps to prevent spoilage and ensures that the brine evenly distributes around the asparagus. -
Seal the Jars:
Place the lids onto the jars and screw on the rings until they are fingertip-tight. Make sure that the lids are secure but not overly tight, as the jars need to expel air during the canning process. -
Process the Jars:
Process the jars in a canner or large pot filled with hot water. The water should cover the tops of the jars by at least 1 inch. Bring the water to a rolling boil and let it boil for 20 minutes. Start the timer as soon as the water reaches a boil. -
Cool and Store:
After processing, carefully remove the jars from the water and let them cool on a clean kitchen towel or cooling rack. As the jars cool, you may hear the satisfying “ping” sound of the lids sealing. -
Wait and Enjoy:
Allow the pickled asparagus to sit for at least 4 to 6 weeks before eating to develop its full flavor. The longer it sits, the more the flavors will meld together, resulting in a more delicious pickle.
Nutritional Information (per serving):
Calories: 146.3
Fat: 0.6 g
Saturated Fat: 0.2 g
Cholesterol: 0 mg
Sodium: 2811.2 mg
Carbohydrates: 26.2 g
Fiber: 8.6 g
Sugar: 8.8 g
Protein: 9.8 g
This homemade pickled asparagus makes a wonderful addition to any pantry, offering a tangy, crunchy treat that’s perfect for a variety of dishes. Enjoy the freshness of springtime asparagus all year long with this easy and rewarding recipe! 🌟🥒
